Relevant bibliographies by topics / Blanching test

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Academic literature on the topic 'Blanching test'

Author: Grafiati
Published: 7 June 2025
Last updated: 16 July 2025

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Journal articles on the topic "Blanching test"

1

Fadsy, Achyar, Bambang Sukarno Putra, and Ratna Ratna. "Karakteristik Pengeringan Serai Dapur (Cymbopogon citratus L.) Menggunakan Tray Dryer Berdasarkan Proses Blanching yang Berbeda." Jurnal Ilmiah Mahasiswa Pertanian 4, no. 1 (2019): 588–97. http://dx.doi.org/10.17969/jimfp.v4i1.10204.

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Abstrak. Penelitian ini bertujuan untuk mengkaji karakteristik pengeringan serai dapur menggunakan alat pengering Tray Dryer berdasarkan perlakuan blanching yang berbeda untuk produksi bubuk serai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial dengan perlakuan tanpa blanching, blanching dengan uap, dan blanching dengan air panas. Parameter penelitian meliputi suhu lingkungan, kelembaban udara, kecepatan aliran udara, pengukuran bobot selama pengeringan, pengukuran kadar air selama pengeringan, laju pengeringan, kadar air bubuk serai dapur, rendemen, dan uji organoleptik (aroma dan warna). Uji hedonik dilakukan terhadap 30 orang panelis. Hasil dari penelitian ini menunjukkan bahwa perlakuan tanpa blanching, blanching uap, dan blanching air tidak berpengaruh nyata terhadap kadar air, namun berpengaruh nyata pada rendemen, organoleptik aroma, dan organoleptik warna. Berdasarkan hasil uji lanjut Beda Nyata terkecil (BNt), dapat disimpulkan bahwa perlakuan terbaik didapatkan pada perlakuan blanching dengan uap. Pada perlakuan tersebut diperoleh rendemen sebesar 18,17%, kadar air 8,85%, skor kesukaan terhadap warna 4 (suka) dan skor kesukaan terhadap bau 4 (suka).Characteristic of Lemongrass Drying (Cymbopogon citratus L) Using Try Dryer Based on Different Blanching ProcessAbstract. This study was to examine the characteristics of drying the lemongrass using a Tray Dryer based on different blanching treatments for the production of lemongrass powder. This study used a non-factorial Random Design (RAL) with treatment without blanching, steam blanching, and hot water blanching. Parameter research include ambient temperature, air humidity, air velocity, weight measurement during drying, moisture measurement during drying, drying rate, water content of lemongrass powder, rendement, and organoleptic test (aroma and color). The hedonic test was conducted on 30 panelists. The results of this study showed that blanching treatment, blanching of steam, and water blanching had no significant effect on water content, but had significant effect on yield, organoleptic flavor, and organoleptic color. Based on the results of a further test Significant Difference (LSD), it can be concluded that the best treatment is obtained in the treatment steam blanching. In the treatment obtained rendemen of 18.17%, water content 8.85%, favorite score on color 4 (like) and favorite score of smell 4 (like).
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Dewi, I. Gusti Ayu Krisna, Luh Putu Wrasiati, and G. P. Ganda Putra. "Karakteristik Teh Daun Bambu Tali (Gigantochloa apus Kurz.) pada Metode Blansir dan Suhu Pengeringan." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 8, no. 3 (2020): 388. http://dx.doi.org/10.24843/jrma.2020.v08.i03.p08.

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Bambu Tali leaves are part of bamboo plants that have not been used optimally. Bambu Tali leaves can be used as a refreshing drink. The aims of this study is to determine the effect of blanching and drying temperature on the characteristics of the Bambu Tali leaves and to determine method of blanching and drying temperature which can produce the best characteristics of Bambu Tali tea leaves. This study used a Randomized Block Design with two factors. The first factor’s is the blanching method that is without blanching, steam blanching, and water blanching. The second factors that is drying temperature that consisting of 50oC, 60oC, and 70oC. Data were analyzed by analysis of variance and continued with Tukey test. The results showed that the blanching treatment and drying temperature significantly affected the water content, ash content, extract content in water, total phenolic, IC50, and organoleptic test. The steam blanching treatment with a drying temperature of 70oC is the best treatment to produce Tali’s bamboo tea leaves with a characteristics of water content is 5.17%, ash content is 5.52%, extract content in water is 35.70%, total phenolic is 36.92 mg GAE/g, and antioxidant activity of IC50 2,629.06 ppm, and color scoring of sensory evaluation is 3.55 (yellowish green to green), taste scoring is 3.55 (slightly astringent to astringent), Scent scoring of 3.45 (slightly leaf scent to leaf scent), and overall reception 4.90 (rather like).
 Keywords: Gigantochloa apus Kurz., blanching, drying temperature, tea.
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3

Kusmin, Gloria, Maria F. Sumual, and Lana E. Lalujan. "Effect Of Blanching on The Physicochemical Characteristic of Leilem Leaves (Clerodendrum Minahassae Teisjm. & Binn)." Jurnal Teknologi Pertanian (Agricultural Technology Journal 14, no. 1 (2023): 1–10. http://dx.doi.org/10.35791/jteta.v14i1.48345.

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Leilem leaves are vegetables that have a short shelf life, so they require postharvest handling to maintain the quality and quantity of leilem leaves. Blanching can be done as an effort to handle postharvest vegetables which can extend the shelf life of vegetables by heating methods. This research was conducted to determine the effect of blanching time on the quality and nutritional value of leilem leaves. The study was based on the RAL method with 5 treatments namely K0 (without blanching), K1 (1 minute blanching), K2 (3 min blanching), K3 (5 min blanching), K4 (7 min blanching) at 85°C which included a test color (hunter method), water content (AOAC method), chlorophyll content (Wintermans & de Mots method), vitamin C content and antioxidant activity using the spectrophotometer method.
 The results showed that there was an effect of the dip blanching treatment on vegetable color, chlorophyll levels, vitamin C levels and antioxidant activity. Blanching at 85°C for 3 minutes increased the water content, chlorophyll content and antioxidant activity, but not vitamin C. A longer blanching time of more than 3 minutes could cause degradation and decomposition of the chlorophyll content and antioxidant activity of leilem leaves.
 Keywords: Blanching, Leilem leaves, Color, Chlorphyl, Vitamin C, Antioxidants and Moisture Content
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4

Coldman, M. F., and L. Lockerbie. "Placebo Ointment Response in the Blanching Test." British Journal of Dermatology 85, no. 4 (2006): 398–400. http://dx.doi.org/10.1111/j.1365-2133.1971.tb14038.x.

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5

Tantalu, Lorine, Sri Handayani, Rozana Rozana, and Ferianus Wunga. "Efek variasi suhu dan waktu blanching pada kualitas manisan nangka kering (Artocarpus heterophyllus)." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 11, no. 1 (2020): 27–33. http://dx.doi.org/10.35891/tp.v11i1.1864.

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The aim of this study was to obtain a combination of blanching temperature and time in making candied jackfruit. Randomized factorial was used as research design within two factors, namely blanching temperature (80oC, 85oC, and 90oC) and blanching time (2, 3, and 4 minutes). The quality test of candied dried jackfruit includes organoleptic test of the hedonic scale scoring method namely taste, color, aroma, and texture. Chemical tests include water content, sugar content, and yield. The best treatment is a combination of 90oC blanching temperature and 4 minutes blanching time, which produces a product with a water content of 40.91%, a sugar content of 73.72%, even for yield raised up to 35.51%. Taste, color, aroma, and texture parameters did not show any real effect. Based on the results of the business feasibility analysis, it is found that the processing of the candied jackfruit processing industry is feasible to be cultivated on a small industrial scale.
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Fitriansyah, Aidil, Sri Waluyo, Cicih Sugianti, and Tamrin Tamrin. "Pengaruh Suhu dan Waktu Pemblansiran terhadap Karakteristik Tepung Sukun." Jurnal Agricultural Biosystem Engineering 1, no. 3 (2022): 271. https://doi.org/10.23960/jabe.v1i3.6316.

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The aims of this research were to determine the effect of temperature and duration of blanching to the characteristics of breadfruit flour and to test the level of consumer preference of cake made from breadfruit flour. Completely randomized factorial design with two factors: temperature (60°C, 70°C, 80°C) and duration of blanching (4 and 6 minutes) was conducted. The parameters measured are fineness modulus, grain size distribution, bulk density, color index and organoleptic score of cake made from breadfruit flour as a part or overall materials. The results showed that the temperature and blanching time affect the fineness modulus and of breadfruit flour granules. The higher the temperature, the longer the blanching time, and the smoother the fineness modulus, the finer the breadfruit flour granules. While, the lower the temperature and the duration of blanching, the color index of breadfruit flour is getting closer to white. The cakes made from 100% of breadfruit flour still have lower preference score compared with the cakes made from 100% of wheat flour in terms of taste, aroma, texture and color. Keywords: Blanching, Breadfruit, Flour.
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7

Gurung, Tulsi, Karma Wangchuk, and Bishal Sitaula. "Effect of Blanching Duration and Drying Methods on the Proximate Composition of Green Chilies (Capsicum annuum L.)." Bhutan Journal of Natural Resources and Development 7, no. 2 (2020): 75–83. http://dx.doi.org/10.17102/cnr.2020.54.

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Farmers in Bhutan practice hot water blanching and sun drying of green chillies as one of the preservation measures. The blanched dried chilli is known as ema shukam locally and is used in preparing various traditional cuisines. Blanching is done for 2-3 minutes by immersing in boiling water and drying in open sun. However, blanching and drying process lead to quality changes such as texture, colour, flavour, and nutritional value. Therefore, this study aimed to determine the proximate compositions of sun dried and oven dried green-blanched chillies. An experiment with two drying methods and two levels of blanching durations with three replications for each treatment were conducted to examine the proximate compositions of the dried and blanched chillies. Blanching duration of two minutes retained higher carbohydrates (x͂ = 31.78) than three minutes (x͂ = 26.08). However, the Mann-Whitney U test showed no significant effect of blanching duration on carbohydrate (U = 7.5, z = - .690, p > .05). Drying methods had significant effect only on fat content with oven drying retaining higher fat content (x͂ = 4) compared to sun drying method (x͂ = 2); (U = 2, z = -2.713, p < .01). Blanching for three minutes resulted in higher loss of Vitamin C content. The colour of oven dried chilli was dark brownish green even at lower temperature of 37 oC. Hot water blanching of green chillies for two minutes followed by sun drying produced desired colour of dried chillies.
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Utari, Indah, and Irma Rahmayani. "Effect of Various Processing Processes on The Characteristics of Avocado Seed Flour (Persea an Americana mill)." Journal BiGME 3, no. 1 (2023): 12–19. http://dx.doi.org/10.22437/bigme.v3i1.30794.

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This study was conducted to determine the various processing, of avocado the characteristic seed flour, and well to find out the influence processing of avocado the characteristic seed flour levels. This research was conducted using a Completely Randomized Design (RAL) with five treatment techniques namely without treatmant, soaking in the water for 30 minutes, soaking in the water for 12 hours, boiling in the water at 80 ° C, steam blanching 100 ° C for 10 minutes. Each treatment was repeated 4 times, so that 20 experimental units were obtained. The data obtained were analyzed using the analysis of variance (ANOVA) at 5% and 1% levels. Parameter with significantly affect was further analyzed using duncan's new multiple range test (DnMRT) at the 5% level. Processing techniques have a very significant effect on tannin contant , activitis antioxidants and the color of the flour produced. Soaking in 30 minutes of water, soaking in water for 12 hours, boiling blanching at 80 ° C, and steam blanching for 10 minutes produce flour with tannin content that is not statistically different according to the DnMRT test, but soaking in water for 30 minutes and immersion in water for 12 hours produces flour with higher antioxidant activity than boiling blanching at 80 ° C and steam blanching for 10 minutes at 100 ° C. Thus the 30 minute soaking treatment was chosen as the best treatment that produced avocado seed flour with characteristics: tannin content 62.23 μg ATE / g, antioxidant activity value 62.82%, color test value L * 56, + a * 13 , 40, + b * 27.60, 7.25% moisture content
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9

Sinurat, Ellya, and Th Dwi Suryaningrum. "The Effect of Blanching Time on Antioxidant Activity and Sensory Characteristic of Brown Seaweed Sargassum sp. Tea." Jurnal Pengolahan Hasil Perikanan Indonesia 22, no. 3 (2019): 581–88. http://dx.doi.org/10.17844/jphpi.v22i3.29228.

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Brown seaweed Sargassum sp. is known to contain bioactive compounds needed for human. Seaweedcan be brewed into antioxidant drinks. The purpose of this study was to determine antioxidant activity andsensory properties of Sargassum sp. with variations in the duration of blanching 1, 3, and 5 minutes. Thetea was analysed for their water content, total phenols, antioxidant activity and sensory tests. The highestantioxidant activity was obtained in blanching treatment for 5 minutes with phenol content of 2.22 mg GAE/g. However, the hedonic test suggested 3 minutes blanching treatment was the best treatment to obtain theseaweed tea.
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10

Fauzi, Devi Rahmah, and Hapsari Titi Palupi. "Pengaruh proses blanching dan penambahan karagenan pada kualitas selai lembaran belimbing wuluh (Averrhoa bilimbi L.)." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 11, no. 2 (2020): 152–61. http://dx.doi.org/10.35891/tp.v11i2.2196.

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Belimbing wuluh (Averrhoa bilimbi L.) is one of the fruit plants native to Indonesia. Processing of Belimbing wuluh into slice jam is necessary in order to have extended shelf life and to give added value of this fruit. This study aims to determine the effect of blanching and concentration of carrageenan on the quality of belimbing wuluh sheet jam. The method of this research was a randomized block design (RBD) consisting of 2 factors. The first factor were Blanching, (B1) = With Blanching, (B2) = Without Blanching. The second factor was the concentration of carrageenan, carrageenan (K1) = 5%. K2 = 10%. K3 = 15%. The result were analyzed by performed ANOVA using Minitab18 software and continued by the Tukey test. The best treatment was analyzed using the De Garmo Effectiveness Index method. The best treatments found in the B2K2 treatment (without blanching and concentration of carrageenan 10%.) has an average of water content 19.68%; vitamin C 14.51 mg / g; texture 0.50 N / mm2; color L 35.50; a* 13.20; b* 20.80; (organoleptic) texture 3,40 (like); color 3,33 (like); taste 3,47(like); and flavor 3.30 (like).
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Conference papers on the topic "Blanching test"

1

Blanchi, Yann. "4E Cognition for Symbiotic Architecture?" In 28th International Symposium on Electronic Art. Ecole des arts decoratifs - PSL, 2024. http://dx.doi.org/10.69564/isea2023-4-short-blanchi-4e.

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SHORT PAPER. With the aim of reconsidering the very nature of architecture, we propose a conceptual tool to think of architectural apparatuses as actors within a continuum composed of both artificial and natural agents. For this,we look at the cognitive sciences, particularly the 4E cognitive (embodied, embedded, enactive, and extended). We use examples from contemporary architecture to test our hypothesis and thus attempt to define what symbiotic architecture could be.
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